Lamb Zardiniere

Directions

Let's start with the lamb. Rinse it well and place it in a pot to marinate. After marinating, rinse it again. In a pot, saute the lamb, followed by the onions, garlic, tomato paste, and spices (cinnamon, cloves). Deglaze with white wine, add the tomato (or crushed tomatoes), a pinch of sugar, and hot water. Let it simmer for about 40 minutes.

While waiting for the lamb to cook, prepare the eggplants. Cut them in half lengthwise, score them, brush them with olive oil, and season with salt and pepper. Place them in the oven until softened (timing will depend on the size of the eggplants). Then gently press the eggplants to create a cavity and add a small piece of Metsovone cheese.

After the 40 minutes of simmering, transfer the lamb to the oven and add the potatoes. Let it cook for another 40 minutes approximately.

During this time, take the eggplants, lightly press them with a spoon to open up the cavity, and add a small amount of lamb. Then pour some sauce over them and layer the sliced vegetables on top. Place the eggplants in the oven and place a tomato slice on each one. Sprinkle grated Metsovone cheese on top (use any leftover cheese from the lamb). Bake until the eggplants are gratinated.

Serve hot with the potatoes, pouring some sauce over the dish. It's absolutely delightful!

• It's also worth trying lamb with orzo, roasted potatoes, lemony fricassee, or with artichokes and vegetables. You can also explore lamb chops with potatoes and vegetables.

Enjoy your meal!